Article: Fennel-Apple Salad With Walnuts By Melissa Clark
Fennel-Apple Salad With Walnuts By Melissa Clark
INGREDIENTS
Yield:10 servings
- 3tablespoons lemon juice, plus more to taste
- ½teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper
- ¼cup extra-virgin olive oil
- 3large fennel bulbs, thinly sliced on a mandoline
- 2Granny Smith apples, halved and cored, thinly sliced on a mandoline
- 3celery stalks, thinly sliced on a mandoline
- ⅓cup fennel fronds or roughly chopped parsley leaves
- ½cup toasted walnuts
- 2½ounces Parmesan, shaved with a vegetable peeler (about ⅔ cup)
PREPARATION
-
Step 1
In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
-
Step 2
In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
TIP
- Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving.